Chile

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

To round out the meal, present warm pita bread and a mixed green salad with the chicken. A chilled Marsanne or Chardonnay is nice alongside.

This recipe was created to accompany Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.

This recipe can be prepared in 45 minutes or less.

Pair this with a green salad for a light lunch.

This cool salsa is the ideal accompaniment for grilled shrimp.

Jalapeño and basil add zip to a classic dish.

Can be prepared in less than 45 minutes.